Breaded Sirloin Steak in Gravy
July 25, 2013
"This steak is very rich but so tender it melts in your mouth. For best results, you definitely want to use a non-stick pan."
- Serving Size: 1 (192.1 g)
- Calories 345.8
- Total Fat - 25.4 g
- Saturated Fat - 15.4 g
- Cholesterol - 67.2 mg
- Sodium - 322.9 mg
- Total Carbohydrate - 24.6 g
- Dietary Fiber - 0.8 g
- Sugars - 0.1 g
- Protein - 5.1 g
- Calcium - 16.3 mg
- Iron - 0.5 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg
Trim fat from steak and cut steak into smaller portions. (Should get about 5 or 6 small steaks)
Salt and pepper steaks as heavily as desired.
Put flour on a plate and roll steak in flour.
Heat butter or margarine in a non stick skillet at medium to medium high heat.
Add steaks to pan and brown well on both sides.
Turn heat down to low and add water to pan.
Cover pan and cook on low heat for 1 1/2 hours.
Take meat out of pan and put on serving plate leaving juice in pan.
Turn heat back up to medium and add 2 tablespoons flour to pan stirring well until thickened and pour half of the gravy on the steaks and put the rest on the side to serve on a side dish such as mashed potatoes or rice.
Variation: Use beef broth instead of water.
Tips & Variations
No special items needed.